Saturday, June 5, 2010

Making Yogurt!

Since I have been purchasing Whole Raw Jersey Milk
I have wanted to try making my own yogurt.
Gentleman Farmer takes yogurt everyday
in his lunch for work and it gets to be
quite expensive.
I looked at several recipes, and wasn't sure how to
keep mine heated during the 'ripening' process.
The milk needs to be held at 116* for 4-8 hours,
depending on the particular recipe.
Some called for a yogurt maker, or a crock pot, or
your oven and even an ice chest pre-warmed with hot water.
I was about to try the one with the ice chest
and remembered that
my little food dehydrator recipe book
said you could make yogurt in it.
I plugged it in and put a thermometer in to see what
the constant temperature would be and
it held at 118*. I hoped it would be close enough
and gave it a try.
Here is what I did:
Gathered my ingredients/supplies.
6 1/2 pint wide mouth canning jars with lids
(washed in hot soapy water and rinsed well)
Candy thermometer
1 quart fresh raw whole milk
1/3 cup powdered milk (for thickening. Some
recipes call for gelatin, but I didn't want to use that.)
1/3 cup organic sugar
(Could have used 1/4 cup real maple syrup or honey)
1/2 teaspoon real vanilla
1/2 cup live culture plain yogurt
Combine milk and milk powder into a large saucepan.
Heat to 180* at medium heat, stirring continuously
so milk does not scorch.
Remove pan from stove and place in sink of cold water
to cool to 116*. This does not take long.
Stir and watch that thermometer!
When it has cooled to 116*,
add your yogurt culture and vanilla
and mix well.
My culture never stirred in completely.
Pour into warm jars and set in the dehydrator.

Put on the top and wait!
(I remembered later to set the lids on the jars.)

I checked it after 4 hours.
I appeared a bit runny/watery.
I stirred it with a spoon and gave it an apprehensive
taste ~ It was good! Tasted like custard!
It didn't have much 'tang' yet so I left it
another 1 1/2 hours.
Then I put it in the refrigerator overnight.
It needs to be refrigerated for at least 8 hours for best texture.

Gentleman Farmer had it for breakfast this morning with
a bowl of granola.
He gave me a kiss afterward and said,
"Thanks for the delicious breakfast!"
I will be making my own yogurt from now on!
You can use any type of milk; whole, raw, organic,
low fat, even powdered or canned.
Just be sure the yogurt that you use for
your culture has live bacteria.
It can be mixed with fruit, berries or jam
for a variety of flavors.
Please let me know if you make your own yogurt
or if you try making some!


Nadine said...

Looks Yummy!

That is something on my "want to try to make" list...maybe now I will be motivated to do it!

Hope you are enjoying this rare blessing of sunshine we are enjoying today!!!


Anonymous said...

Oh this is wonderful!!!!

Homemade yogurt is the best there is :)

I am going to try your recipe and use a cooler instead...I don't have a dehydrator ;)

I will let you know how it turned out.

Blessings dear friend,


dehydrator said...

I've tried yogurt leathers in addition to the more typical fruit leathers.

Diann @ the Thrifty Groove said...

This just looks so rich and creamy!! I bet this could easily become a favorite!

Beautiful pear tree lane said...

This looks great! This has been on my to do list for a long time as we eat yogurt regularly, and you are right it does get expensive. Thank you for sharing.

The Homesteading Apartment said...

This is wonderful!! I make just about everything else we use including butter, but have been a little nervous about making yogurt. So many different methods...but I've never heard the dehydrator idea. SO smart!!

We are fortunate to get our raw milk locally and homemade ice cream is in the plan for this summer...and now so is yogurt! Thanks for the step-by-step (:


Stacey 18 said...

Great work! I am limited to baking cookies when it comes to food. I admire anybody who can do what you do. Thanks for coming to visit us at 3 sisters 365. Have a great week!!

From the 3 sisters 365,
Natasha, Stacey and Holly

Miss Jen said...

Thank you for the lesson...
this is so wonderful! :)


shelia said...

passing along this recipe to my daughter! My grand baby LOVES yogurt and i think she would just love this!
thanks for sharing :)

Chef Dennis said...

wow....I would love to be able to get raw milk....although I don't know if my wifes stomach could handle it...
making yogurt sounds like a great way to get a much better product than what passes for yogurt in the stores..
thanks for sharing!

Mrs. Doug said...

Yup... we are able to get raw milk and this winter I started making yogurt. My temps are a bit different, but it works out great. We do not add powdered milk, or sugar... just use the whole milk and then a bit of fresh yogurt. I haven't been brave enough to us my yogurt as culture for a new batch, but you are supposed to be able to. I'm afraid it won't set. We eat lots of whole milk yogurt... about 2 quarts/week and it is quite expensive in most grocery stores. I think what I like best is that there is no waste as with cheese making. I tried making cottage cheese and there was a lot of whey that we fed to the chickens so it didn't really go to waste.

Niki said...

Just found you! :)
I will be giving this yogurt a try.
Lovely blog :)

Barbara said...

That looks really good, I love your blog and sure will be back, so much interesting things here, bless you my new found friend, I am a long way away from you in SE Georgia deep in the Okefenokee swamps, heehee, well almost, lots of hot wet lands around here. I will be back and hope you stop by and visit me too, lots of hugs and blessings, Barbara